ADVENTITIOUS |
Pseudoalteromonas spp. |
Cheese stored at low temperature |
Flavor compounds |
Wolfe et al., 2014
|
Lactic acid bacterial strains |
Cotija |
Bacteriocins for biopreservation |
Escobar-Zepeda et al., 2016
|
Geotrichum candidum |
Camemberti |
Aroma, texture |
Lessard et al., 2014
|
Penicillium camemberti |
|
|
|
Brevibacterium linens |
Raw milk cheese |
Protein and fat metabolism |
Frétin et al., 2018
|
Staphylococcus equorum |
|
|
|
Lactococcus lactis |
|
|
|
Lactococcus chungangensis/raffinolactis |
|
|
|
Lactobacillus casei/paracasei |
|
|
|
Lactococcus |
Dutch-type Cheese |
Flavor |
Porcellato and Skeie, 2016
|
S. thermophilus |
Mozzarella, Grana Padano, Parmigiano Reggiano |
lacS gene |
De Filippis et al., 2014
|
S. thermophilus |
Undefined milk starter |
serB gene |
Parente et al., 2016
|
Mesophilic lactobacilli |
Fiore Sardo |
Secondary proteolysis, esters, alcohols, aldehydes, sulfur compounds |
De Pasquale et al., 2016
|
|
Pecorino Siciliano |
|
|
|
Pecorino Toscano |
|
|
Thermophilic LAB |
Percorino Siciliano |
Free amino acids |
De Pasquale et al., 2016
|
Brevibacterium |
Percorino Toscano |
dimethyl trisulphide, dimethyl disulphide, methional, S-methyl thioesters |
De Pasquale et al., 2016
|
B. linens |
Surface ripened Cheese |
Sulphur compounds, 2-methyl-1-butanol |
Bertuzzi et al., 2018
|
Geotrichum candidum |
|
|
|
Staphylococcus xylosus |
|
|
|
Debaryomyces hansenii |
Surface ripened Cheese |
Alcohols |
Bertuzzi et al., 2018
|
Glutamicibacter arilaitensis |
Surface ripened Cheese |
Ketones, alcohols, acids |
Bertuzzi et al., 2018
|
Acetobacter |
Kazak |
VOC, amino acids, fatty acids |
Zheng et al., 2018
|
Lactococcus |
|
|
|
Bacillus |
|
|
|
Staphylococcus |
|
|
|
Kurthia, Moraxella. |
|
|
|
Dipodascus, |
|
|
|
Pichia, Penicillium, |
|
|
|
Issatchenkia, Candida |
|
|
|
Lactococcus |
Canestrato Pugliese |
Degrade carbon sources |
De Pasquale et al., 2014
|
Pseudoalteromonas |
Washed rind Cheese |
MGL |
Wolfe et al., 2014
|
LAB |
Cotija |
Bacteriocins |
Escobar-Zepeda et al., 2016
|
G. candidum |
Camembert |
Sensory characteristics |
Lessard et al., 2014
|
Penicillium camemberti |
|
|
|
S. thermophilus |
Reblochon-style French Cheese |
Protein folding, Sorting, degradation, signal transduction |
Monnet et al., 2016
|
L. delbrueckii |
Reblochon-style French Cheese |
Transcription, Translation, nucleotide and lipid metabolism |
Monnet et al., 2016
|
G. candidum |
Reblochon-style French Cheese |
Lipid and amino acid metabolism |
Monnet et al., 2016
|
D. hansenii |
Reblochon-style French Cheese |
Other amino acids metabolism |
Monnet et al., 2016
|
L. lactis |
Surface ripened Cheese |
Lactose metabolism, Lipolysis, Proteolysis, catabolism of amino acids and fatty acids |
Dugat-Bony et al., 2015
|
Kluyveromyces lactis |
|
|
|
D. hansenii |
|
|
|
G. candidum |
|
|
|
Corynebacterium casei |
|
|
|
Hafnia alvei |
|
|
|
PREVIOUSLY OVERLOOKED |
Exiguobacterium |
Queso Fresco |
|
Lusk et al., 2012
|
Flavobacterium |
Plaisentif |
|
Dalmasso et al., 2016
|
Brevibacterium |
|
|
|
Salinicoccus |
|
|
|
Vagococcus |
|
|
|
Anaerobacillus |
|
|
|
Sphingobacterium |
|
|
|
Klebsiella |
|
|
|
Dehalobacter |
Cotija |
|
Escobar-Zepeda et al., 2016
|
Desulfohalobium |
|
|
|
Halomonas |
|
|
|
Thermohalobacter |
|
|
|
Haloquadratum |
|
|
|
Prevotella |
Irish artisanal cheese |
|
Quigley et al., 2012
|
Faecalibacterium |
|
|
|
Idiomarina |
Brine |
|
Marino et al., 2017
|
GNO2 |
|
|
|
TM7 |
|
|
|
Tremellomycetes |
Wooden Shelves |
|
Guzzon et al., 2017
|
SPOILAGE/CONTAMINANTS |
C. tyrobutyricum |
Grana Padano |
Blowing defect |
Bassi et al., 2015
|
C. butyricum |
|
|
|
Klebsiella |
Plaisentif |
Poor hygiene, Contaminants of Boilers |
Dalmasso et al., 2016
|
Morganella |
|
|
|
Erwinia |
|
|
|
Acinetobacter |
|
|
|
Brevibacterium |
Smear ripened Cheese |
Red-brown defect |
Guzzon et al., 2017
|
Corynebacterium |
|
|
|
Microbacterium |
|
|
|
Enterococcus faecalis |
Herve |
Contaminant |
Delcenserie et al., 2014
|
Thermus thermophilus |
Pink defective cheese |
Pink color |
Quigley et al., 2016
|
Escherichia spp. |
NWC |
Contaminants |
De Filippis et al., 2014
|
Enterobacter cowanii |
|
|
|
Enterobacteriaceae |
|
|
|
Agrobacterium spp. |
|
|
|
Alicyclobacillus spp. |
|
|
|
Propionibacterium acnes |
|
|
|
Lactobacillus curvatus |
Irish artisanal cheeses |
Production of tyramine |
|
Enterococcus faecium |
Reblochon, Morbier, |
|
|
Enterococcus faecalis |
Tête deMoine, |
Production of Histamine |
O'Sullivan et al., 2015b
|
Lactobacillus buchneri |
Pecorino Sardo |
|
|